A simple and easy-to-prepare dish, Halibut Steaks with Tomatoes and Cream makes an excellent lunch or dinner. Serve with boiled rice or croquette potatoes and a tossed green salad.
1 oz. butter
1 large onion, thinly sliced and pushed out into rings
14 oz. canned peeled tomatoes, roughly chopped
1 teaspoon dried marjoram
1 teaspoon salt
½ teaspoon black pepper
4 halibut steaks
8 oz. small button mushrooms, wiped clean and halved
5 fl. oz. double cream
In a medium-sized flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the onion and cook, stirring occasionally, for 5 to 7 minutes, or until it is soft and translucent but not brown.
Stir in the tomatoes and their can juices, the marjoram, salt and pepper. Add the fish steaks. Bring the liquid to the boil, stirring occasionally. Reduce the heat to low, cover the pan and simmer for 10 minutes.
Stir the mushrooms and cream into the casserole, and cook, stirring occasionally, for a further 2 minutes, or until the sauce is hot but not boiling and the mushrooms are heated through.
Remove the casserole from the heat and turn the mixture out into a warmed serving dish. Serve immediately.